introduction
I was juggling lunches, homework, and a dentist appointment when my youngest asked for something sweet and bright for a school bake sale. I wanted a treat that felt special but did not take all evening. I pulled out a simple batter, folded in fresh strawberries, and let the oven do the work while I packed backpacks. The kids loved the soft, vanilla cupcakes crowned with pillowy whipped cream and a strawberry on top. These cups are friendly to busy schedules and kid-tested for smiles. If you like handheld strawberry desserts, try my quick twist on strawberry shortcake bars for another easy crowd-pleaser: strawberry shortcake bars make a great packable alternative.
why make this recipe
Make these cupcakes when you want a classic flavor without fuss. The vanilla base uses pantry staples, and the fresh strawberries add bright color and natural sweetness. They bake fast, cool quickly, and take minimal decoration—perfect for last-minute parties, school events, or a simple weekend treat. Parents will like that kids can help chop strawberries and pipe whipped cream. Bakers will like that the batter is forgiving and comes together in one bowl. If you need a themed treat for a spring gathering, you can pair this idea with fun strawberry shortcake Easter egg bombs for festive flair: strawberry shortcake Easter egg bombs show another playful presentation.
how to make Vanilla Strawberry Shortcake Cupcakes
Making these cupcakes feels easy and steady. Start by creaming the butter and sugar until the mixture lightens; that gives the cupcakes a soft crumb. Beat in eggs one at a time, then stir in vanilla so the flavor spreads evenly. Mix the dry ingredients separately and add them to the wet mixture alternately with milk to avoid overworking the batter. Fill liners about two-thirds full, and drop a spoonful of chopped strawberries into the center of each cup to give a juicy surprise inside. Once they cool, whip cold heavy cream with powdered sugar until firm peaks hold, then top each cupcake. Keep steps short and steady, and use room-temperature eggs and butter for a smoother batter. For more background on classic strawberry shortcake components, see this simple guide: strawberry shortcake basics.
Ingredients :
1 1/2 cups all-purpose flour, 1 cup sugar, 1/2 cup unsalted butter, softened, 2 large eggs, 1/2 cup milk, 1 teaspoon vanilla extract, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1 cup strawberries, chopped, 1 cup heavy whipping cream, 2 tablespoons powdered sugar, Additional strawberries for topping
Directions :
- Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners., 2. In a large bowl, cream together the butter and sugar until light and fluffy., 3. Beat in the eggs one at a time, then stir in the vanilla extract., 4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the creamed mixture alternately with milk, mixing just until combined., 5. Fill the cupcake liners two-thirds full with batter, then place a spoonful of chopped strawberries in the center of each cupcake., 6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely., 7. In a separate bowl, whip the cream until soft peaks form, then add powdered sugar and whip until stiff peaks form., 8. Frost the cooled cupcakes with whipped cream and top with additional strawberries. Serve and enjoy!
how to serve Vanilla Strawberry Shortcake Cupcakes
Serve these cupcakes chilled or at cool room temperature. They shine when the whipped cream is freshly whipped and still light. For a simple display, line them on a platter and add a mint leaf or a halved strawberry for contrast. They work well in individual cupcake boxes or on tiered stands for parties. If you expect warm weather, keep them refrigerated until just before serving and bring them out in small batches so the whipped topping keeps its shape.
how to store Vanilla Strawberry Shortcake Cupcakes
Store cupcakes in a single layer in an airtight container to protect the whipped topping. Keep them in the refrigerator for up to 2 days. If you want to prepare parts ahead, bake the cupcakes and freeze them unfilled for up to one month; thaw in the fridge and add fresh whipped cream and berries before serving. Do not leave frosted cupcakes at room temperature for longer than two hours, especially on warm days.
tips to make Vanilla Strawberry Shortcake Cupcakes
Use room-temperature butter and eggs so the batter mixes evenly. Chop strawberries into small pieces so they sink slightly into the center without making the batter too wet. Gently fold dry ingredients into wet to avoid a tough cake. For even-sized cupcakes, use a cookie scoop to fill liners two-thirds full. Chill the mixing bowl and beaters before whipping cream to help it come to stiff peaks faster. If the whipped cream loosens, add a touch more powdered sugar and whip briefly. To save time, prepare the cupcakes the day before and add the whipped cream and fresh strawberries right before serving for best texture.
variation (if any)
Try adding a teaspoon of lemon zest to the batter for a bright twist. For a richer topping, swap whipped cream for stabilized whipped cream using a bit of instant pudding mix or cream cheese for more structure. You can also fold a small handful of crushed shortbread cookies into the batter for a crumbly texture, or drizzle a light strawberry glaze on top instead of whipped cream for a different presentation. For a dairy-free option, use coconut whipped topping and a dairy-free milk substitute.
FAQs (minimum three FAQ)
Q: Can I use frozen strawberries?
A: You can, but thaw them and drain excess liquid first. Pat them dry before folding into batter so they don’t weigh cupcakes down or make the centers soggy.
Q: How do I stabilize whipped cream so it lasts longer?
A: Chill bowl and beaters, whip cream to firm peaks, and add 1–2 tablespoons of powdered sugar per cup of cream. For extra hold, fold in 1 teaspoon of unflavored gelatin dissolved in warm water or use a stabilizer like instant pudding mix.
Q: Can I make these cupcakes ahead of time?
A: Bake the cupcakes one day ahead and store them in an airtight container at room temperature. Add whipped cream and fresh strawberries the day you serve for best texture. For longer storage, freeze unfrosted cupcakes and thaw in the fridge before finishing.
Q: What if my cupcakes sink in the middle?
A: Sinking often happens when cupcakes are underbaked or the oven door opens during baking. Test with a toothpick and bake until it comes out clean. Avoid overmixing the batter, which can also affect rise.
Q: Can I use a different flour for gluten-free?
A: Use a 1:1 gluten-free flour blend designed for baking. Results vary by blend, so watch texture and adjust baking time slightly.
Conclusion
If you want more ideas that pair with this easy handheld treat, check out Chocolate with Grace’s Strawberry Shortcake Cupcakes for a tasty variation and extra inspiration.
Vanilla Strawberry Shortcake Cupcakes
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the creamed mixture alternately with milk, mixing just until combined.
- Fill the cupcake liners two-thirds full with batter, then place a spoonful of chopped strawberries in the center of each cupcake.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- In a separate bowl, whip the cream until soft peaks form, then add powdered sugar and whip until stiff peaks form.
- Frost the cooled cupcakes with whipped cream and top with additional strawberries. Serve and enjoy!